Seared Duck Breast with Red Wine & Satsuma Sauce

Created by Chef David McLaurin. The chef notes that he serves this with a root vegetable gratin, although parsnip or potato puree would be delicious as well.


Prep Time {40 min}

Cook Time {68 min }

Serving Size {6 servings}


6 (7.5 oz) Duck Breasts, with skin

2-1/4 Cups Beaujolais or other fruity red wine

3/4 Cup chopped Shallots (about 3 large)

4-1/2 Tablespoons Balsamic Vinegar

22 Whole Black Peppercorns, crushed

12 Coriander Seeds, crushed

1 Cup plus 2 Tablespoons fresh Satsuma Juice (or Clementine juice)

3 Cups Chicken Broth (White Chicken Stock is fine here as well)

3 Satsumas or Clementines, peeled and cut into supremes*

Additional Whole Black Peppercorns


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1. Combine wine, shallots, Balsamic vinegar, crushed peppercorns, and crushed coriander seeds in a medium saucepan over medium-high heat. Bring to boil and reduce to 1-1/2 cups, about 12 minutes. Add Satsuma juice and boil for 5 minutes. Add chicken broth and continue boiling until reduced to 3 cups, about 15 minutes. Strain sauce through chinois or cheesecloth. DO AHEAD: Sauce can be made 2 days ahead. Cover and chill.

2. Preheat oven to 250 degrees F. Using a sharp knife, score the skin of the duck breasts diagonally to create 3/4 inch wide diamond pattern. Season duck with salt and pepper. Heat a large skillet over medium-high heat. Place duck breasts, skin side down, in skillet, being careful not to crowd the breasts (you can cook in two batches or use a second skillet). Cook duck until skin is brown and crisp, about 8 minutes. Turn; cook until thermometer inserted into center registers 155 degrees, about 6-8 minutes. Transfer duck to rimmed baking sheet and place in oven to keep warm.

3. Reserve all but 2 tablespoons of the rendered duck fat for another use. Heat the remaining fat over medium-high heat and pour the wine sauce into the pan. Allow sauce to come to a boil and reduce until thickened.

4. Slice duck breasts crosswise into 1/2 inch slices. Divide duck slices among 6 plates. Drizzle duck with wine sauce, garnish with Satsuma supremes, sprinkle with crushed peppercorns and serve.

*How to supreme an orange: Orange supremes are wedges of orange with no skin, pith or membrane.

Cut off the top and bottom of the orange. Using a sharp knife, cut from top to bottom curving the knife to the shape of the orange, removing the skin, white pith and membrane. Repeat all the way around until all you have left is a bright orange ball.

Hold the orange in your hand, and line up your blade with the lines that create the segments, and move over just a tiny bit. Cut in between the white sections, placing your knife as close to the white membrane as possible, and slicing to the core. If you follow the membrane, you will cut out wedges.

Continue with the rest of the orange, removing all the segments.

Note: Satsuma oranges are a type of seedless Mandarin orange with thin skin. Clementine oranges are the closest to Satsumas in size, taste, and ease to peel.

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